Recipe courtesy of Julianna / @juliannavezza
- Preheat oven to 425°F.
- Cut acorn squash in half, then cut halves into quarters. Scoop out the seeds and discard. Place squash on a baking sheet lined with aluminum foil. Drizzle with 1 tablespoon olive oil, salt and pepper. Bake for 30 minutes.
- In a medium skillet over medium heat, add 2 teaspoons olive oil. Place frozen fish fillets on skillet. Cook fillets for 8-10 minutes in total until golden brown and crispy (flipping halfway). Cut fillets into 1-inch pieces; set aside.
- In a separate skillet over medium heat, add 1 teaspoon olive oil. Sauté kale and mushrooms until tender, adding more oil if needed. set aside.
- Fill each squash quarter with quinoa, kale, mushrooms and fish fillet pieces.